The weather has been crazy hot in Adelaide for three days now.

Now I love hot weather but when it’s hot I want to be eating hawker noodles in Asia, swimming at the beach or lazing by a hotel pool, cocktail in hand. When I’m trying to shoot ice cream, working on a client project or doing the school run, a very hot day is rather a bore because I focus on how hot and uncomfortable I am, rather than the job at hand.

Enter this icy dessert, designed to blow all those heat-cobwebs away and leave me feeling refreshed and energised.

This Strawberry Granita is so easy to make — my 6 year old could do it without any trouble — and it’s absolutely delicious. It’s healthy, too, as I’ve used rice malt syrup as a sweetener instead of sugar.

So when I found out the theme for Sweet Adventures’ new hop was License to Chill I knew I had to make this.

For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Dining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop.

Previously, we have hosted: Tropical Paradise (January 2013), Sweets for Santa (December 2012), Cake and Three Veg (November 2012); High Tea (October 2012); Feeling Saucy (September 2012); Berry Nice to Meet You! (August 2012); Nuts About Sweets (July 2012); Sweet as Pie (June 2012); What’s Your Cup of Tea? (May 2012); Lemons (April 2012); Layer upon Layer (March 2012); Love at First Bite (February 2012); Death by Chocolate (January 2012); Festive Favourites (December 2011); and Great Australian Pavlova (November 2011).

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I’ve had one of those weeks. You know, when nothing goes quite to plan and everything feels simply impossible.

While not rocking backwards and forwards in the fetal position, this is what I’ve been thinking:

NO ONE UNDERSTANDS ME.

I CAN’T DO THIS ANYMORE.

WHERE DID ALL THE CHOCOLATE GO?

All these cheery thoughts have been playing in high rotation, spiralling out of control until I get my period. Wham! Suddenly sanity returns.

Too much information? Sorry. But you know what? Hormones can be a bitch so I’m going straight back on the pill to tame mine.

Now when life feels impossible there is comfort in domesticity. So it’s a perfect time to bake…. wait for it…. an Impossible Pie.

You didn’t see that one coming, did you?

Impossible Pie is one of those great Australian desserts that is regularly trotted out at dinner parties, picnics, church socials and barbecues. My mother has been making this for years so when Sweet Adventures Tropical Paradise rolled around I knew it’s time had come.

For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Dining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop. You can visit the other blogs taking part in our hops via the thumbnails at the bottom of each post.

Previously, we have hosted: Sweets for Santa (December 2012), Cake and Three Veg (November 2012); High Tea (October 2012); Feeling Saucy (September 2012); Berry Nice to Meet You! (August 2012); Nuts About Sweets (July 2012); Sweet as Pie (June 2012); What’s Your Cup of Tea? (May 2012); Lemons (April 2012); Layer upon Layer (March 2012); Love at First Bite (February 2012); Death by Chocolate (January 2012); Festive Favourites (December 2011); and Great Australian Pavlova (November 2011).

This month, Nic from Dining with a Stud was our lovely host and she opted for a tropical theme. You can check out her post on how to join in this hop.

Now go eat some pie. There, don’t you feel better now? :D

Print

Ingredients

• ½ cup softened butter
• ½ cup plain flour
• ¾ cup caster sugar
• 1½ cups milk
• 4 eggs
• 1 cup desiccated coconut
• 2 teaspoons vanilla essence or paste

Instructions

1. Preheat oven to 180 degrees Celsius.
2. Spray a 10 inch pie plate with baking spray (I find this so much better than butter/margarine).
3. Beat together all ingredients until thoroughly combined and then pour into pie plate.
4. Bake for one hour or until set (use a skewer to test).
5. Leave in pie plate to cool.
6. Dust with icing sugar and serve with thick cream.

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Can you believe it’s only one week until Christmas?

Nope, I can’t believe it, either. This year has flo-o-o-wn by.

I love this time of year. It’s a time to remember what’s important and to spend time with those we care about. It’s a time to give thanks. It’s a time to reflect on the ups and downs of the year and to look to the future with hope and energy.

And of course it’s also a time to eat and indulge one’s sweet tooth! :D

So welcome to Sweet Adventures’ Sweets for Santa Blog Hop.

For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, Dining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop. You can visit the other blogs taking part in our hops via the thumbnails at the bottom of each post.

Previously, we have hosted: Cake and Three Veg (November 2012); High Tea (October 2012); Feeling Saucy (September 2012); Berry Nice to Meet You! (August 2012); Nuts About Sweets (July 2012); Sweet as Pie (June 2012); What’s Your Cup of Tea? (May 2012); Lemons (April 2012); Layer upon Layer (March 2012); Love at First Bite (February 2012); Death by Chocolate (January 2012); Festive Favourites (December 2011); and Great Australian Pavlova (November 2011).

This month, it was my turn to host again and of course I went with a festive theme.

This Fig, Raspberry & Ginger Ice Cream Cake combines some of my favourite Summer flavours. Figs are at their most luscious now, while the raspberry and ginger help create the ‘wow’ factor.

Merry Christmas everybody. May you all enjoy a day filled with love, laughter and deliciousness!

Sweet Adventures Blog Hop: Sweets for Santa

If you blog about food we’d love you to join this hop. We encourage you to be as creative as you like – the only rule is that your recipe must be something in keeping with the festive theme.

Simply follow the steps below and join the fun!

1. Publish your Sweets for Santa post on your blog sometime between Monday 17 December 2012 – Australian Eastern Standard Time [AEST: Sydney] and will 1:59pm Monday 24 December 2012 AEST. Entries are linked in order of submission and only new festive recipe posts are eligible.
2. Click here for the Link Code. Copy the code and add it to the bottom of your Sweets for Santa post (you will need to do this in HTML view). Adding the code will create the thumbnail gallery of all the other entries and let visitors hop from other blogs to your blog and vice versa. If you are on wordpress.com (i.e. not self hosted) the list will not show on your blog so please create a text link back to this post instead.
3. Grab the Sweets for Santa badge from here and add it to your post. Just right click on the image, ‘save as’, upload to your site and add it to your post. Link the badge or a line of text to this page so that others can view the instructions on how to join.
4. Click here to Enter the Hop. This is really important! The badge and thumbnail list are on your post so make sure to enter the hop so that you appear in the list. For question 1: add the URL of your Sweets for Santa post, not your homepage. For question 2: for caption/title add the name of your dessert. For question 3: for ‘your name’ please enter your blog name. For question 4: your entry is automatically submitted when you click ‘crop’.
5. Your linked post WILL NOT appear straight away in the blog hop thumbnail list as this is a moderated hop. Your post will be visible in the list after approval.
6. Hop around to all the other entries in the blog hop, sharing the comment love.
7. If you are on Twitter use the #SABH to tell the world about your Sweets for Santa post. Follow us @SweetAdvBlogHop or like us on Facebook for new hop announcements and general deliciousness.

If you aren’t sure how to do something please leave a comment or get in touch.

I love feeding people.

Maybe it’s the Chinese mother in me but I often express my affections through food. So if you’re in my good books, I’m going to want to feed you.

So every year when Christmas rolls around, my daughter and I make an edible Christmas present for our special friends.

Last year we made this Sweet & Salty Chocolate Bark and the two years before that we made snickerdoodles, those sugar and cinnamon-crusted biscuits. She was only three years old the first time so she just dipped the cookie dough into the sugar and cinnamon mixture and then licked her fingers all over.

This year we haven’t decided what to cook yet. I have a gorgeous new KitchenAid Artisan Stand Mixer thanks to the lovely people at Filtered Media and KitchenAid so I’m definitely going to be making something with it.

Maybe we should make a few different batches of home-made ice cream and serve it like this delightful dish at Press Food & Wine that I enjoyed a little while ago. Christmas Day is bound to be hot here in Australia so ice cream could be just the thing.

Alternatively, I have some cute Christmas-themed cookie cutters so we could make festive biscuits with a marshmallow fondant. My daughter and my toddler son should be able to manage helping with the cut outs and pressing on the fondant. They’ll be extremely good at helping to eat them, too.

There’s also Christmas Day lunch to consider, and this year I think I’m going to make some kind of show-stopping cake. Christmas is a great excuse to whip up something rather special, isn’t it?

So why all this talk about Christmas, I hear you ask?

Well, this month it’s my honour to be hosting Sweet Adventures’ Sweets for Santa Blog Hop.

For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, Dining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop.

Previously, we have hosted:

• Cake and Three Veg (November 2012)
• High Tea (October 2012)
• Feeling Saucy (September 2012)
• Berry Nice to Meet You! (August 2012)
• Nuts About Sweets (July 2012)
• Sweet as Pie (June 2012)
• Tea (May 2012)
• Lemons (April 2012)
• Layer upon Layer (March 2012)
• Love at First Bite (February 2012)
• Death by Chocolate (January 2012)
• Festive Favourites (December 2011)
• Australian Pavlova (November 2011)

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Hello! I’m back!

I’m still not 100% but at least the tastebud-destroying throat lozenges and heart rate-accelerating cold tablets are finito. Thank goodness for that because there has been so many nice things happening that I’ve wanted to share with you.

First up, I’m excited to let you know that it’s time for another Sweet Adventures Blog Hop!

For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, Dining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop.

Previously, we have hosted:

• Nuts About Sweets (July 2012)
• Sweet as Pie (June 2012)
• Tea (May 2012)
• Lemons (April 2012)
• Layer upon Layer (March 2012)
• Love at First Bite (February 2012)
• Death by Chocolate (January 2012)
• Festive Favourites (December 2011)
• Australian Pavlova (November 2011)

This month it was my turn to host again and I opted for beautiful berries.

So if you blog, and like to experiment in the kitchen, we invite you join us for the Berry Nice to Meet You blog hop kicking off on Monday 20th August.

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I adore nuts but they don’t always like me back. Specifically, I’m mildly allergic to almonds, hazelnuts and walnuts. This is rather a bore but at least I can still eat peanuts and pistachios, which are my favourites in any case. I can eat roasted and salted pistachios every day, and often do.

So pistachios were an obvious choice for this month’s Sweet Adventures‘ bloghop, Nuts about Sweets, hosted by the lovely Nic at Dining with a Stud.

I’ve made a number of sweet treats with pistachios on this blog before – namely, Mini Berry Puddings for Busy People, Rosewater, Cardamon and Pistachio Lassi, and Mini Apricot Trifles – but I felt like baking something for this hop.

I toyed with the idea of making pistachio macarons, pistachio biscuits or a pistachio cake but in the end went for this fabulous tart. This Berry Coconut Pistachio Tart is heavily inspired by Heidi Swanson’s Macaroon Tart from her Super Natural Ever Day cookbook.

I made her recipe first, then I mucked around with the ingredients, quantities and method until I came up with this version. It’s an easy recipe to make and extremely delicious.

For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, Dining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop. Previously, we have hosted:

• Pie (June 2012)
• Tea (May 2012)
• Lemons (April 2012)
• Layer upon Layer (March 2012)
• Love at First Bite (February 2012)
• Death by Chocolate (January 2012)
• Festive Favourites (December 2011)
• Australian Pavlova (November 2011)

To take part in this month’s hop head over to Dining with a Stud where you can find out all about how to link up your own nut (or seed) recipe. And don’t forget to scroll to the bottom of this post to check out all the other nut recipes.

Berry Coconut Pistachio Tart

 

Author: Christina Soong-Kroeger

Print

A lovely berry and coconut tart sprinkled with pistachios.

Ingredients

Base

• 1 cup wholemeal flour
• ⅓ cup shredded dried coconut
• ¼ cup brown sugar
• 100 grams butter

Filling

• 4 egg whites (large)
• ¼ cup brown sugar
• 1.5 cups frozen berries, thawed
• ⅔ cup shredded dried coconut

Topping

• 80 grams roasted pistachios, shelled and crushed

Instructions

1. Preheat oven to 180 degrees Celsius.
2. Make base by mixing flour, brown sugar, butter and coconut in a large bowl.
3. Stir thoroughly, breaking up any lumps of brown sugar.
4. Press into a tart tin, using your fingers to press it into place.
5. Bake in the oven for 15 minutes and then remove to a chopping board. Keep oven on.
6. Meanwhile, make meringue by beating egg whites with a stand or hand mixer until peaks form.
7. Add sugar, a little at a time, and then continue to beat until meringue is thick and glossy.
8. Spoon ⅔rds of the berries over the tart base, spreading them evenly over the tart.
9. Sprinkle half of the coconut over them and then fold the other half into the egg whites, being careful not to bash the air out of it.
10. Using a spatula, spoon meringue on top of berries, smoothing down to the edges.
11. Dot remaining ⅓ of berries on top.
12. Bake in oven for 20-25 minutes until nicely brown.
13. Remove to chopping board and let sit for 15 minutes before garnishing with chopped pistachios.

3.1.09

Ever since I started cooking with quinces a few weeks ago I’ve been dreaming up ways to enjoy this magnificent fruit.

So when Sweet Adventures‘ Sweet As Pie bloghop rolled around, I decided quinces had to be the star ingredient. But what type of pie would I make?

After a couple of false starts I settled on this Quince Meringue Pie, a kind of mish-mash of my Free-Form Apple Tart and my Mini Lemon Meringue Pies, using slow-roasted quinces.

Yes, roasting the quinces takes some hours. I’m not going to lie; this is not a dessert that can be made on the spur of the moment. But good things come to those who wait so think of this pie as the culinary equivalent of your perfect partner – chances are, it won’t be the first person you fall for.

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Sometimes one bite is all it takes for you to fall in love.

I should know. I fell head over heels the first time I tasted Floating Islands or île flottante.

I first experienced the delectable French dessert while holidaying in Paris with my dad in the early 2000s. I was working in London at the time and my dad had come to visit me. We spent 10 days travelling around the UK before taking the Eurostar to Paris.

It was my second visit to the eternal city and my dad’s first so we did all the usual tourist activities: we visited the Musée du Louvre, La Tour Eiffel, Cathédrale Notre Dame de Paris, the Arc de Triomphe, the Place Vendôme and Fauchon. We shopped and we strolled happily around the streets, loving being in such a picturesque city.

But mostly, we ate.

We ate croissants, confit de canard (duck confit), soupe de fraises (strawberry soup), foie gras, plateau de fruits de mer (seafood platter), pommes frites (French fries), bouillabaisse (fish stew), macarons, mousse au chocolat, crème brûlée, coq au vin, boeuf bourguignon, cassoulet and Niçoise salad.

One day we were sitting in a bistro, having finished yet another wonderful dish when I spotted île flottante on the dessert menu.

Île flottante. Floating island?

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There are times when a little restraint is called for. After all, too much of a good thing can get you into all kinds of trouble.

Happily, this is not one of those times. For too much of a very good thing – in this case, chocolate – is what this Sweet Adventures Death by Chocolate bloghop is all about.

Sweet Adventures is a group of Australian food bloggers – myself,  84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, and Dining With a Stud – who host a monthly, dessert-themed blog hop.

Our inaugural event, The Great Australian Pavlova Blog Hop, attracted 34 entries in November 2011, while our second event, the Festive Favourites Blog Hop, attracted 38 entries last month. Click on the above links to drool over all the entries.

It was my turn to host this month and as I scanned our lengthy list of theme ideas I realised there was one glaring omission: Death by Chocolate.

Why Death by Chocolate? Well, if you’re going to indulge in chocolate you might as well go all out, right? There’s no point in the single square of chocolate, the lone chocolate truffle, the tiny chocolate brownie, the mini chocolate biscuit or the slender piece of chocolate cake. Worst still, are diet versions: I’d rather go without than eat some kind of ‘lite’ chocolate abomination.

So for my Death by Chocolate entry, I wanted complete chocolate decadence. I wanted creamy pillows of velvety chocolate-ness. I wanted a dessert that would have me swooning over its richness.

I trialled a multi-layered chocolate cake, which fell well short of expectations, before deciding to make a classic chocolate mousse instead.

I’ve always been a pushover for chocolate mousse made with top quality chocolate. I love its intense chocolate flavour, silky texture and the way it melts away into sublime nothingness in your mouth. It’s an incredibly sexy dessert and perfect for a romantic supper but you could also serve it in shot glasses for a cocktail party or hen’s night.

This chocolate mousse is made with standard pantry ingredients, and in under 20 minutes, but tastes like a dessert that you’d enjoy in a fine dining establishment (with the addition of a few ‘dirt’ crumbs and flowers sprinkled artistically around the plate, natch).

Is chocolate mousse a dessert to die for? No, it’s better than that: it’s a dessert to live for.

INGREDIENTS

350 grams top quality chocolate (I used a mixture of dark and white this time but would ordinarily use only dark)
175 grams unsalted butter
7 large, room-temperature, free-range eggs, separated
100 grams raw caster sugar
1 tablespoon vanilla essence
Pinch of salt

METHOD

Melt the chocolate and butter together in a double boiler and then let it cool down off the stove.

In a large bowl, beat the egg yolks and sugar until thick and creamy, like home-made mayonnaise. Stir in the vanilla and salt and then the cooled chocolate mixture.

Beat the egg whites in another large bowl until soft peaks form. Add one spoonful of egg whites to the chocolate mixture and briskly stir it in – this lightens it – before gently folding the rest of the egg whites in. Try not to bash all the air out of the egg whites.

Use a ladle to pour the mixture into glasses and chill in the fridge for a couple of hours or until required.

Remove from the fridge 10 minutes before serving and decorate with raspberries – their beautiful red tones are the perfect visual contrast while their tartness cuts through the richness of the mousse.

Makes 10 glasses.

Don’t forget to scroll to the end of this post to check out all the delicious
Death by Chocolate entries

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Sweet Adventures Blog Hop: Death by Chocolate

If you blog about food we’d love you to join this hop. Simply follow the steps below and join the fun!

1. Publish your Death by Chocolate post on your blog sometime between 16th January 2012 (9am Sydney time [AEST]) and 23rd January ( 11:59pm Sydney time [AEST]). Entries are linked in order of submission so try to get your entry in on or as close to the 16th as possible. Only new posts featuring chocolate are eligible.
2. Click here for the Link Code. Copy the code and add it to the bottom of your Death by Chocolate post (you will need to do this in HTML view). Adding the code will create the thumbnail gallery of all the other entries and let visitors hop from other blogs to your blog and vice versa. If you are on wordpress.com (i.e. not self hosted) the list will not show on your blog so please create a text link back to this post instead.
3. Grab the SABH Death by Chocolate badge and add it to your post. Just right click on the image, ‘save as’, upload to your site and add it to your Death by Chocolate post. Link the badge or a line of text to this page so that others can view the instructions on how to join.
4. Click here to Enter the Hop. This is the really important bit! The badge and thumbnail list are on your post so make sure to enter the hop so that you appear in the list. For question 1: add the URL of your Death by Chocolate Post, not your homepage. For question 2: for caption/title add the name of your dessert. For question 3: for ‘your name’ please enter your blog name. For question 4: your entry is automatically submitted when you click ‘crop’.
5. Your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approval.
6. Hop around to all the other entries in the blog hop, sharing the comment love.
7. If you are on Twitter use the #SABH to tell the world about your Death by Chocolate post. Follow us @SweetAdvBlogHop for new hop announcements and general deliciousness.

If you aren’t sure how to do something please leave a comment or get in touch.

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One of the wonderful things I love about food blogging is that you meet all kinds of people who are mad about food: chefs, producers, restauranteurs, home cooks, people who love to eat out, people who love to entertain, and, of course, other food bloggers.

We always have a big lunch on Christmas Day with around two dozen family and friends. It’s always a joyful day, with incredible food (everybody brings a dish), plenty of merry-making and lots of kids running around.

This year I’m down for a salad and a dessert. I already know that other guests are bringing a pavlova and a hazelnut cake so have decided to do something a bit different.

So my dessert for the Festive Favourites Blog Hop – Honey Almond Fruits – has three parts: Toffee Almonds, Honey Ice Cream and Fruit Salad.

I’ve chosen this combination for a number of reasons:

• Toffee Almonds is my mother’s recipe – she’s made them every year since I can remember and I love the smell of toffee cooking.
• Golden North Honey Ice Cream was my favourite ice cream growing up and it always reminds me of long, hot Australian summers. My kids love ice cream, so they will really enjoy this part of the dessert.
• Fruit is always lovely at the end of a big meal, being both light and refreshening.
• The Toffee Almonds and Ice Cream can be made the day before and the biscuits are bought. The fruit can be washed in the morning and just cut up on the spot, making this a very easy, low-stress dessert.

‘Tis the season to be jolly, tra la la la la, la la la la.

Regular readers will know that we had a rather spectacular Great Australian Pavlova Blog Hop last month, featuring 36 amazing pavlovas made by food bloggers from all over the world. Click here to see my deconstructed pavlova entry and all the other amazing pavlovas.

Well, I’m thrilled to let you know that Sweet Adventures (aka myself, Delicieux, Dining With a Stud, The Capers of the Kitchen Crusader and 84th & 3rd ) have decided to run a monthly blog hop event focusing on different themed desserts each month.

This month, being the festive season, we have decided to throw the doors open to any kind of festive dessert.

That’s right – you can make a gingerbread house, Christmas tree cookies, yuletide log, festive Bombe Alaska, steamed pudding, Christmas trifle, egg nog or whatever you like really. The only criteria is that it has to be some kind of festive, celebratory dessert.

So what are you waiting for? Crack out the recipe books and your favourite food sites and start thinking about what to bake.

And we look forward to seeing your amazing creation, along with all the others, on Monday December 19th – Australian Eastern Standard Time [AEST]. 

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Are you a food blogger? Do you love pavlova, that iconic Australian meringue and cream dessert? Have you ever been curious about making one?

Well, we’d love you to join us for The Great Australian Pavlova Blog Hop on November 27th!

A couple of nights ago I was on Twitter when I tweeted that I was eating peanut butter out of the jar with a spoon. A BIG spoon.

This led to some friendly banter with other tweeting food bloggers about food cravings. Jennifer from Delicieux asked if I was going to cook a peanut and chocolate cake for my blog and I told her I was actually thinking about a pavlova. Then Nic from Dining with a Stud, Heather from The Capers of the Kitchen Crusader and JJ from 84th & 3rd all joined in with stories about their favourite pavlovas.

So the five of us decided to organise a pavlova blog hop* so that we could all cook our versions and then share the recipes and photos with each other.

And if you’re a food blogger, we’d love for you to join us, too!

You don’t have to be an Australian food blogger to join in either – this blog hop is open to food bloggers world-wide. So if you’ve ever wondered what a pavlova was all about, here’s your chance to give it a go.

Here’s how it will all work.

On Sunday 27th November (Australian Eastern Daylight Time) food bloggers keen to take part should post their pavlova recipe and photos on their own blog. They should then visit Delicieux, which will feature The Great Australian Pavlova Bake Off invitation post. Bloggers can submit the link to their pavlova post via this post and obtain The Great Australian Pavlova Bake Off link code to share on their own blog. This way, each blog involved will show everybody’s pavlova submissions.

You are encouraged to share your post/entry into The Great Australian Pavlova Blog Hop with your fans and followers on Facebook and Twitter, using the common tag, #pavbloghop, when tweeting.

And that’s it. Too easy.

So what are you waiting for? Start separating those eggs now!

And we look forward to seeing everybody’s brilliant pavlova creations on November 27th.

The Great Australian Pavlova Blog Hop
Sunday 27th November, 2011 (Australian Eastern Daylight Time)
Post entries at Delicieux.